Ingredients
- Nonstick cooking spray
- 2 medium overripe bananas
- 2 large eggs
- ½ cup plain Greek yogurt any fat percentage; I like Fage
- ½ cup pure maple syrup
- ¼ cup ultra-filtered milk such as Fairlife; any fat percentage, or your milk of choice
- 1 teaspoon pure vanilla extract
- 2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 ¼ cups fresh or frozen blueberries divided
Instructions
- Line your muffin tin: Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners or coat generously with cooking spray. (I like to spray my liners, too).
- Mix the wet ingredients: Mash the bananas in a large bowl. Add the eggs, yogurt, maple syrup, milk, and vanilla and whisk until smooth.
- Add the dry ingredients: Add the pancake mix, cinnamon, and salt and fold with a rubber spatula until just combined. Gently fold in 1 cup of the blueberries. Divide the batter among the muffin cups. Sprinkle with the remaining 1/4 cup blueberries.
- Bake: Bake until a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes (do not overbake). Let the muffins cool for 15 minutes in the pan before transferring them to a wire rack to cool completely.
Tip: To ripen bananas quickly, bake them (with their peels on) at 350°F for 10 minutes.
Storage: Store at room temperature for up to 3 days, or freeze for up to 3 months.
Reheat: Unwrap frozen muffins and reheat in the microwave until thawed, about 30 seconds.